Blog Post: http://www.eatapedia.com/?p=884
Unboxing and first real run: http://www.youtube.com/watch?v=ocl5RrrQ8j4 <-- CRAZY amount of smoke, I was just playing around.
My first run, which was a DISASTER!: http://www.youtube.com/watch?v=Gwc2sZV_NEQ
For those who don't know, the thing with a Traeger is, you can smoke, or you can cook at a higher temp (> 200). Not really both at the same time. Yes, you generate some smoke at higher temps, but not enough, IMO. This will allow me to smoke the bejesus out of my meat, while cooking at a higher temp, and a shorter time. I don't imagine I will use it for long cooks, like shoulders or brisket.
I did an upright chicken, and it was good. Needed more smoke, but I did it at 350, it was done (relatively) quickly, the skin was crispy (yay!) and the bird was delicious.
Thursday, we smoked some "Chipotle-rubbed, hickory-smoked bacon-wrapped wings"! Freaking delicious. Much better than the ones I did for Super Bowl, (http://www.eatapedia.com/?p=825) thanks to the extra smoke.
OMFG they were good!! The beers might have helped. But ain't that what good BBQ is about? ;-)
Man, I love playing with new BBQ toys!!!
(Right now, I have a nice 8 pound brisket, which just finished a night of Hickory Love. No SmokeDaddy for this, though....)